Chicken Oscar

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Course Entrées
Prep Time 25 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Preheat oven to 350°. In wide, shallow dish, combine flour, salt, paprika and white pepper. In large skillet, heat 1 tablespoon oil and butter over medium heat. Dip chicken in flour mixture to coat both sides; shake off excess flour. Add chicken to s
  2. Meanwhile, in same skillet, heat remaining oil over medium heat. Add garlic and cook 30 seconds; stir in crabmeat and cook 30 seconds. Add wine and lemon juice; heat to simmering and cook 30 seconds. Stir in asparagus and broth, and cook 3 minutes, stirri
  3. To serve, preheat broiler. Place chicken on rimmed baking pan; evenly spoon crabmeat mixture over chicken and top each with 1 slice cheese. Broil chicken 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle chicken with pepper.

Italian Beef Steak & Pasta For Two

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The perfect recipe for a quiet romantic dinner with that special someone in your life!
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Course Entrées, Pastas
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; removed from heat.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 11 to 13 minutes), turning occasionally. Season with salt and pepper.
  3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
  4. Total recipe time: 40 minutes
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Yucatan Vegetable Empanadas with Tomato-Ranch Salsa

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Course Entrées
Prep Time 45 minutes
Cook Time 30 minutes
Servings
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Instructions
  1. In large skillet, heat oil over medium-high heat. Add potatoes, onion, carrot and garlic, and cook 5 minutes or until potatoes and carrot are almost tender. Add bell pepper and zucchini, and cook 5 minutes or until all vegetables are tender, stirring freq
  2. In small bowl, stir together salsa and dressing; refrigerate until ready to serve. Stir cheese into vegetable mixture.
  3. Preheat oven to 425°. Place 1 pie crust on flat surface. Using 3-inch round cutter, cut 9 circles from dough. Gather scraps, re-roll and cut 3 more circles. Place about 1 heaping teaspoon filling on center of each round. Brush 1 side of dough edges w
  4. Place empanadas on baking sheet, prick tops with fork and lightly brush with egg mixture. Bake 15 minutes or until golden brown. Repeat with remaining pie crust and filling (there may be some filling remaining). Serve warm with tomato-ranch salsa.

Saut_ed Asparagus with Garlic

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This beautiful side dish will add color and flavor to your favorite meal!
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Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add 1/3 of the asparagus to water and cook 1 minute. With tongs, immediately transfer asparagus to large bowl filled with ice water. Once cooled, drain asparagus. Repeat process 2 time
  2. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 1/3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm.
  3. Toss asparagus with lemon zest, salt and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.

Mojo Pork, Chicken & Shrimp Fajitas

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Instructions
  1. In blender, combine green onions, garlic, orange juice, all but 3 tablespoons oil, lime juice, cilantro, cumin and hot sauce. Blend until all ingredients are finely chopped and well combined.
  2. Place chicken, pork and shrimp in separate large zip-top plastic bags. Evenly pour marinade into each bag. Seal bags, pressing out excess air. Massage ingredients in bags to combine. Refrigerate 2 to 4 hours to marinate.
  3. Cover grill rack with aluminum foil; with fork, poke several holes in foil. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss bell peppers, red onions, 1 teaspoon salt, 1 teaspoon pepper and remaining 3 tablespoons oil.
  4. Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir
  5. Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat
  6. On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.
  7. Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.

Grilled Vegetable Wraps

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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk together garlic, oil, lemon juice, salt and black pepper.
  2. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking and brushing with garlic mixture. Transfer vegetables to cutting board.
  3. Meanwhile, in small bowl, combine Neufchatel cheese and olives. Spread each wrap with about 3 tablespoons cheese mixture.
  4. Cut mushroom and bell pepper into 1/4-inch thick slices; separate onion into rings. Arrange 1/4 of the vegetables and basil leaves over cream cheese mixture on bottom third of each wrap. Starting from bottom of each wrap, tightly roll wrap around filling.

Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce

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Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
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Instructions
  1. Preheat over to 450°. In small bowl, combine garlic, oil, salt and pepper. In large shallow roasting pan, place roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Reduce temperature to 350° and roast 30 to 35 mi
  2. Meanwhile, remove and discard excess fat from roasting pan. Add shallots to drippings in roasting pan and cook over medium-low heat 2 minutes, stirring frequently. Add brandy and heat to boiling. Cook 3 to 4 minutes or until most liquid has evaporated, st

Traditional French Onion Soup

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Be sure to save this one for a cool, rainy Autumn day...
Instructions
  1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until on
  2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
  3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown

Beef Tenderloin & Greens Dijon

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This hearty tenderloin beef salad is hearty enough to be an entire meal on its own!
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Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. Whisk dressing ingredients in medium bowl until creamy. Cut beef tenderloin tips into 1 x 1/2-inch pieces.
  2. Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef. Season with salt and pepper.
  3. Toss greens with 1/2 cup dressing in large bowl; place on platter. Top with beef and croutons. Serve with remaining dressing.
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Amelia’s Italian Pork Pita Pockets

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Instructions
  1. Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of
  2. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com